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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.2
  • Total Fat: 12.9 g
  • Cholesterol: 55.4 mg
  • Sodium: 629.2 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 21.6 g

View full nutritional breakdown of Megyn's Stuffed Peppers calories by ingredient
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Megyn's Stuffed Peppers

Submitted by: MEGYNMC78

Introduction

This is for my own personal use - Trying to calculate calories for a whipped up homemade dish of mine :) I like to add cayenne sometimes for a little extra spice. Cooking times are approximate and prep time depends on how good you are at multi-tasking! This is for my own personal use - Trying to calculate calories for a whipped up homemade dish of mine :) I like to add cayenne sometimes for a little extra spice. Cooking times are approximate and prep time depends on how good you are at multi-tasking!
Number of Servings: 8

Ingredients

    (1) Package Vigo Yellow Rice, prepared, with 1Tbsp. Olive Oil
    (4) Bell Peppers, Red or Green, Halved & Cleaned of seeds
    (1) can Black Beans
    (1) Can Diced Tomatoes
    (1) Med. Onion, chopped
    12oz. 93% Lean Ground Turkey
    1/2 Package Taco Seasoning, reduced sodium
    1C. 2% Kraft Shredded Cheese
    4T. Reduced Fat Sour Cream



Directions

Prepare rice, according to package with (1) T. Olive Oil. Set aside.
Clean peppers and cut in half lengthwise. Place peppers in boiling water with (1) tsp. salt for 5-8 minutes. Remove and drain on paper towels.
Preheat oven to 350 or 375, depending on oven.
Brown ground turkey until done and drain if necessary.
Add chopped onion and cook for 3 min or until soft.
Add 1/2 pkg. of taco seasoning with a small amount of water.
Drain black beans and tomatoes.
Combine turkey, rice, beans, and tomatoes. Mix well and divide evenly into (8) pepper halves.
Bake in 10x13 pan, covered with foil for 15-20 minutes. Remove foil, sprinkle cheese evenly over peppers. Bake for an additional 5 min or until cheese is melted. (I like to broil it sometimes instead).
Serve with reduced fat sour cream if desired. (I calculated 4T. of sour cream in recipe.)

Number of Servings: 8

Recipe submitted by SparkPeople user MEGYNMC78.






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